When cooking in a pot, use slightly less than 200 cc water (10% more than for regular rice in volume; when sweet rice is added, use slightly less). Use 2/3 of the water to soak rice, and the rest to make kuchinashi water.

Sweet rice is optional. It can be made with only regular rice or only sweet rice. The more sweet rice you add, the sticker, richer and more aromatic the result is.

Ohan is the local name for kuchinashi gohan in Oita Prefecture. It is also called kiihan.